In the classic version, bacon is added to lean fish. Bacon is not really my thing. Therefore, I found other alternatives to make the cutlets tender and juicy.
Pour 100 g of boiling water over the couscous. Cover the bowl with a plate and leave the couscous to swell.
Put the cut-up fish, pumpkin, egg and spices into a food processor and blend until smooth.
Add the crushed garlic, curd, swelled couscous, and dill. Mix everything.
Heat a pan, grease it with a little oil, shape the cutlets with your hands and fry them (under a lid). You can also bake them in the oven or in an air fryer.
Finished product weight 1160
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
